Snickerdoodles

Pre-heat oven to 375°F or 190°C

In a mixing bowl combine the butter and sugar and beat well until well combined.  Add eggs one at a time until well blended.  Then mix in the vanilla extract and mix well.

In another bowl combine Frankie's gluten-free All-purpose flour blend with the cream of tartar, baking soda and Kosher salt.

Mix dry ingredients into the wet ingredients and mix well. 

*Because the flour is gluten-free you don't have to worry about any gluten developing so you can really beat and mix the dough together to give it lots of air and to allow all of the dry ingredients to absorb the moisture from the wet ingredients.

Spoon the dough onto a parchment paper lined baking sheet.  I use a rounded tablespoon to ensure the right size.  Lightly roll each spooned cookie to give it a nice round look.

Bake in the oven for 8-10 minutes or until golden brown and the edges are just slightly browned.  Remember that the cookies will continue to cook for another minute or so after you've taken them out of the oven.

Combine white sugar with cinnamon.

When the cookies have cooled for about 10 minutes cover the cookies with the cinnamon/sugar mixture.  Let cool completely before storing in an airtight container.

These cookies can last up to 7 days but are best enjoyed the first few days after baking.

I used Frankie's gluten-free All-Purpose flour blend to make these cookies.  You can order your own flour and make them just like I did by going to: glutenfreefrankies.com or ordering from Amazon (just search for Frankie's Flour).